VIETNAMESE NOODLE SALAD WITH LEMONGRASS SHRIMP
No fresh lemongrass? It can be purchased in a tube in the produce department called Gourmet Garden, but if pushed, you can substitute an equal amount of lemon zest. Warm lemongrass-scented stir-fried shrimp contrast with the cool rice noodles, crunchy bean sprouts, and cucumbers in this one-dish meal, making an especially refreshing summer supper. A recipe from Mai Pham.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To cook the noodles:.
- Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- To cook the shrimp:.
- In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.
- To assemble the salads:.
- Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
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Rk Kaku On Fire
[email protected]Meh.
Mispah afi Atsu
[email protected]Yum!
Liz Mendez
[email protected]Loved it!
Musharaf ali
[email protected]This salad was easy to make and turned out great! I'll definitely be making it again.
Sleeping Cell
[email protected]I'm not a huge fan of lemongrass, but I thought this salad was still pretty good. The shrimp was cooked well and the vegetables were fresh.
zubair qurashi
[email protected]This salad was a bit too spicy for my taste, but I still enjoyed it. I'll try it again with less chili pepper next time.
godfrey phiri
[email protected]I love this salad! It's so fresh and flavorful. I've made it several times and it's always a hit.
Networdos Anony
[email protected]This salad was easy to make and turned out great! I used pre-cooked shrimp to save time and it still tasted delicious.
jong._. nona
[email protected]I wasn't sure what to expect from this salad, but I was pleasantly surprised. It was light and refreshing, and the flavors were amazing. I'll definitely be making this again.
Mohammad Anwar ajiz
[email protected]This salad was delicious! I loved the combination of flavors and textures. The shrimp was cooked perfectly and the vegetables were crisp and fresh.
chris vimba official
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The flavors are so well-balanced and the shrimp is always cooked perfectly.
Cindy Floyd
[email protected]This Vietnamese noodle salad was a hit at my dinner party! The lemongrass shrimp was flavorful and the salad was fresh and light. I'll definitely be making this again.